Ingredients

• 2.5 pounds boneless beef chuck roast , cut into 2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 onions , chopped
• 2 teaspoons olive oil
• 0.5 teaspoons salt
• 2 tablespoons Hungarian paprika
• 2 teaspoons caraway seeds , crushed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried marjoram
• 0.5 teaspoons ground thyme
• 0.5 teaspoons cayenne pepper
• 4 cups chicken broth , divided
• 0.25 cups tomato paste
• 3 cloves garlic , crushed
• 2 tablespoons balsamic vinegar
• 1 teaspoon white sugar
• 0.5 teaspoons salt , or to taste
• 1 bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Season beef with salt and black pepper.
3. 3 Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.
4. 4 Transfer to a large stockpot and reserve drippings in the skillet.
5. 5 Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
6. 6 Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
7. 7 Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
8. 8 Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.
9. 9 Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Nutrition per serving